Cocoa Syrup
This recipe guides you through creating a rich, versatile, and fat-free cocoa syrup. By boiling water and sugar, then whisking in cocoa, vanilla, salt, and corn syrup, you achieve a smooth, pourable syrup. It's then reduced, strained, and cooled, perfect for chocolate milk or drizzling over your favorite ice cream.
Equipment
- 1 Small Saucepan For boiling and whisking ingredients
- 1 Whisk To ensure smooth dissolution of solids
- 1 Fine-Mesh Strainer For a silky-smooth final product
- 1 Heatproof Container For cooling the syrup
- 2 Squeeze Bottles For convenient storage and dispensing
Ingredients
Main
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Instructions
- In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
Notes
1. Using Dutch-processed cocoa is crucial here; it provides a darker color and a mellower, less bitter chocolate flavor compared to natural cocoa, which would react differently with the corn syrup and sugar. 2. Whisk continuously and thoroughly when adding the dry ingredients to prevent lumps. A truly smooth syrup is key. 3. Monitor the reduction closely. 'Slightly thickened' means it should coat the back of a spoon, but not be overly thick, as it will continue to thicken significantly upon cooling. 4. Straining is vital for a silky texture, removing any undissolved cocoa or sugar crystals. 5. This syrup keeps well in the refrigerator for several weeks. Its versatility makes it a kitchen staple for beverages, desserts, and even savory applications where a hint of chocolate richness is desired.